A Basque Breakfast
Hi its Pablo back again to bring you an absolutely delicious breakfast or brunch dish to share with your lover or friends. It hails from the area where Spain meets France, a gastronomic melting pot which can’t be a bad thing. Wanda & Roqué love this area for its culture, cuisine and especially its Rioja.
Its made from sweet peppers, a local speciality, tomatoes, always use fresh in season otherwise use a can of good Italian plum tomatoes, onions all are recognised aphrodisiacs, and thyme, such a sexy herb. Finished with poached eggs and served with chunks of crusty bread for dipping. This is morning romance; just imagine you are on holiday.
You can add chorizo sausage, chillies and garlic but I like to keep it simple. So here we have the basic ingredients – peppers, onions, tomatoes, eggs, bacon and fresh herbs
So you’ll need ½ each, green, yellow & red pepper,
1 red onion roughly chopped,
chopped tomatoes. A bay leaf, sprig of fresh thyme
and some basil leaves and Smoked paprika for a bit of spice
4 medium eggs, some streaky bacon and crusty bread
In a little olive oil I’ve sauteed the peppers and onions until soft, then added a bay leaf, the tomatoes and thyme, and my secret ingredient a good slug of tomato ketchup for sweetness and salt and pepper to season. When I have the perfect mixture, I crack in eggs to poach them. Finally scatter a handful of crispy bacon and torn basil leaves.
Ready to serve – no need to get dressed first… and share with warm crusty bread. Wanda and Roqué say – be seduced by this dish and each other.
